How is cheese made?

Cheese production involves curdling milk to form solid curds and liquid whey, after which the curds are processed, shaped, and matured into the final product.

The process of making cheese usually begins with fresh cow’s, goat’s, or sheep’s milk, which is pasteurized and then inoculated with starter cultures (beneficial bacteria) that acidify the milk and develop flavor. A coagulant, commonly rennet, is added to cause the milk proteins (casein) to clump together, forming curds. The curds are cut to release whey and then heated, stirred, and drained, with the degree of cutting and cooking influencing the cheese’s texture. Salt is added for flavor, preservation, and further whey removal, after which the curds are pressed into solid form.

The pressing process helps in shaping the cheese and further expelling any remaining whey. The amount of pressure and the duration of pressing can vary depending on the type of cheese being made, influencing its texture and density. Finally, the cheese is aged, or ripened, under controlled conditions, in which enzymes and microorganisms break down proteins and fats to produce the distinctive flavors and textures characteristic of different varieties. The length and method of aging determine, for example, whether a cheese is soft and mild, such as Brie, or hard and sharp, such as Parmesan.